This mushroom gravy is the ultimate recipe of the classic gravy! It’s surprisingly delicious and really easy to make. Perfect over mashed potatoes, steak, hamburger or salisbury steak, or meatloaf. Easy to make gluten free or paleo, too.

Mushroom gravy in a white bowl

Why This Mushroom Gravy Recipe Is So Good!

  • It’s so delicious and amazingly savory and rich.
  • It’s easy to make with just a few simple pantry ingredients.
  • You can make it ahead of time so it’ a great option if it’s part of a big holiday feast!
  • It’s easy to make gluten-free, paleo or vegetarian.

How To Make Mushroom Gravy

  • Heat the butter over medium heat in a saucepan until it foams.
  • Stir in the mushrooms and season with salt.
  • Simmer until the liquid evaporates, this will take about 20 minutes.
  • Stir in the flour, cooking and stirring for about 5 minutes then add about 1 cup of beef stock, stirring briskly until incorporated, then pour in the remaining stock and mix thoroughly. Season with plenty of fresh cracked black pepper.
  • Reduce heat to medium-low, and simmer until thickened, about 30 minutes, stirring often.
  • Stir in fresh thyme leaves to taste, optional. Serve.
Process shots to show hoe to make the recipe

Mushroom Gravy Recipe Variations

This gravy is easily adapted to your diet and lifestyle with a few simple swaps:

  • Make it gluten free: simply use gluten-free all-purpose flour in place of the all-purpose flour.
  • Make it paleo: replace the all-purpose flour with cassava flour. You can also substitute ghee for the butter.
  • Make it vegetarian: use vegetable stock in place of the beef stock

Can you make this gravy ahead of time?

If you are planning your Thanksgiving and Christmas menu, no doubt you will be looking for some recipes that you can make ahead of time. Enter mushroom gravy!

You can keep the gravy in an airtight container in the fridge for up to 2 days, and then simply reheat it before serving. The gravy can also be frozen for up to four months!

Mushroom gravy and nashed potatoes in a white bowl

What do you serve mushroom gravy with?

This gravy is so versatile and can be an accompaniment to your Thanksgiving and Christmas meal or as part of a weeknight meal. Try it with:

  • Whole30 Crockpot Mashed Potatoes
  • Whole30 Sweet Potato Casserole
  • Sous-vide Turkey Breast
  • Bacon Wrapped Chicken
  • Easy Salisbury Steak

Top Tips To Make This Mushroom Gravy Recipe

  • Be sure to let the liquid evaporate before adding the flour, and let the flour cook for 5 minutes so that you don’t taste it.
  • Stirring in thyme leaves at the end of the cook gives the gravy a lovely freshness.
  • You can make this mushroom gravy ahead of time, just gently reheat it in a pan before serving.
Mashed potatoes and gravy on a plate

Be Sure To Check Out These Other Mushroom Recipes!

  • Crab Stuffed Mushrooms
  • Bacon and Mushroom Chicken Thighs
  • Lentil and Mushroom Vegetarian Shepherds Pie
  • Cream of Mushroom Soup

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Mushroom gravy in a white bowl
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Mushroom Gravy

This mushroom gravy is the ultimate recipe of the classic gravy! It's surprisingly delicious and really easy to make. Perfect over mashed potatoes, steak, hamburger or salisbury steak, or meatloaf. Easy to make gluten free or paleo, too.

Course Sauce
Cuisine American
Keyword easy mushroom gravy, mushroom gravy recipe, vegetable gravy recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8
Calories 85 kcal
Author Cheryl Malik

Ingredients

  • 1/4 cup butter See Note for paleo
  • 16 ounces mushrooms sliced
  • sea salt to taste
  • freshly cracked black pepper
  • 1/4 cup all-purpose flour See Note for gluten free or paleo
  • 2 cups beef stock
  • fresh thyme to taste, optional

Instructions

  1. Heat the butter over medium heat in a saucepan until it foams.
  2. Stir in the mushrooms and season with salt.
  3. Simmer until the liquid evaporates, this will take about 20 minutes.
  4. Stir in the flour, cooking and stirring for about 5 minutes then add about 1 cup of beef stock, stirring briskly until incorporated, then pour in the remaining stock and mix thoroughly. Season with plenty of fresh cracked black pepper.
  5. Reduce heat to medium-low, and simmer until thickened, about 30 minutes, stirring often.
  6. Stir in fresh thyme leaves to taste, optional. Serve.

Recipe Notes

Make it gluten free: simply use gluten-free all-purpose flour in place of the all-purpose flour.

Make it paleo: replace the all-purpose flour with cassava flour. You can also substitute ghee for the butter.

Make it vegetarian: use vegetable stock in place of the beef stock

Nutrition Facts
Mushroom Gravy
Amount Per Serving
Calories 85 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g25%
Cholesterol 15mg5%
Sodium 176mg8%
Potassium 291mg8%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Vitamin A 177IU4%
Vitamin C 1mg1%
Calcium 8mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.